FIELD DOCTOR Bean & Smoked Tofu Chilli (363g)
Kidney beans and smoked tofu in a rich spiced vegetable and tomato chilli sauce with a touch of smokey chipotle chilli, aromatic spices and coriander with a side of whole grain rice and red quinoa and topped with pumpkin seeds.
- Recipe certified low FODMAP by Monash University
- Dairy free
- Gluten free
Ingredients
Whole grain rice (8.3%), Red Kidney Beans (16.5%), Chopped Tomato, Carrot (8.3%), Green Pepper (8.3%), Smoked Tofu [Water, SOYA Beans, Nigari] (8.3%), Extra Virgin Olive Oil, Red Quinoa (1.7%), Tomato Puree [tomato], Chive, Tamari [water, SOYA beans, sea salt], Coriander (1.1%), Pumpkin Seed (1.1%), Tapioca Starch, Brown Sugar, Cumin Ground, Sweet Noble Paprika, Smoked Paprika, Sea Salt, Chipotle chilli (0.1%), Oregano, Cinnamon Ground
For allergens please see ingredients in BOLD CAPITALS.
Manufactured on a site that handles FISH, SOY and MUSTARD.
This meal is gluten free and suitable for coeliacs.
Heating instructions
Cooking from frozen:
Microwave
Microwave 800W 8.5 mins Remove sleeve and pierce film with a sharp knife. Cook for 4.5 mins. Stir sauce only, re-cover and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!
Oven
Oven 195°C / 175°C Fan / Gas mark 5 50 mins Preheat oven. Remove sleeve and pierce film with a sharp knife. Cook for 50 mins, ideally on a flat baking tray, and then stir sauce only. Rest for 2 mins, check piping hot & enjoy!
Cooking from defrosted:
Microwave
Oven
Storage
Keep frozen below -18C and do not refreeze if defrosted.
